Thursday, 16 October 2014

Recipe: Autumnal Sweet Dumpling Squash (gluten free, vegetarian)

One thing I love about this time of year is the range of squashes on offer, usually its butternut squash and thats your lot but at the moment we are being offered lots of different ones which are welcomed in our house. I love squash for making soups or adding to a selection of roasted veggies but my favourite way to eat them is stuffed and luckily Dale loves them that way too. While walking round Lidl's the other day on our weekly shop I was pleased to see lots of different ones to choose from, I bought a medium sized Sweet Dumpling squash and made an awesome meal with it for two : )

Autumnal Sweet Dumpling Squash


Ingredients:
(serves 2)

1 medium sized sweet dumpling squash
basil olive oil
sea salt 
chilli flakes

3/4 cup quinoa
1 small red onion, diced
2 garlic cloves, crushed
2 carrots, peeled and grated
1 small courgette, grated
coconut oil
1tsp dried rosemary
salt and pepper to season
feta for topping - optional

Method:

Pre-heat oven to 180. 

Chop your squash in half and scrape out seeds. Drizzle some basil olive oil into the squash then use your fingers or a brush to coat the flesh then sprinkle with a little course sea salt and some dried chilli flakes. Place your squash on a baking tray and bake for 25-30 minutes. 

While your squash bakes its time to make the filling! Boil some hot water then add the quinoa and hot water to a pan and bring back to the boil, simmer for 10-12 minutes. 

In a non-stick frying pan add a little coconut oil, about a tsp and melt. Add the diced onion and crusted garlic and leave to sweat for a few minutes over a low heat. Add the carrots and courgette to the pan and continue to heat through.

Once the quinoa is cooked drain and add to the veggie mix along with the rosemary and some salt and pepper to season. Continue to cook over a low heat until your squash is done.

Your squash is ready once it is slightly browned on the edges and a knife slides into the flesh easily. Remove your squash and place two thin slices of feta in the bottom before filling with your quinoa veggie filling. Slice a few more slices of feta and cube them crumble on top. 

Serve, enjoy!


Delicious! The Sweet Dumpling squash has a slight corn taste to it and combined with the other flavours was glorious! Me and Dale thoroughly enjoyed this meal it was healthy, filling and pretty easy to put together. What more could you want from a week night meal?!

Questions:

Do you ever make stuffed squashes?

Whats your favourite filling?

6 comments:

  1. It's recipes like this that make me wish Dan wasn't such a picky eater! I've never made a stuffed squash before but have experimented with several stuffed peppers/tomatoes and loved them.

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    1. Awwww you'll have to blindfold him! I'm very lucky in that Dale will eat anything I put in front him!

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  2. This is such a lovely idea. I've tried stuffing a butternut squash with chilli before and loved it.

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    1. Thank you, I love stuffed squashes really filling and healthy to boot!

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  3. This sounds great! I must admit I thought you meant it had dumplings in the recipe, which I thought sounded strange, I didn't realise it was the name of the squash.
    I worry about chopping my fingers off when I have to cut them though.

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    1. Ha that would have been a little strange but I think it might work! Yep you do have to be pretty careful they can be awkward to chop!

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